Making a levain
Okay so my starter has been peaking an slightly less than 8 hours and I'm ready (I think) to make a levain for a 500g dough. Here are the ingredients for it:
- 5g starter
- 50g water
- 50g AP flour
So the levain clocks in at approx. 21% of the final dough weight. The levain is setting at room temp 75F 24C. I expect the levain to peak in eight to twelve hours at which time the remaining flour, water and salt will be mixed in. I'll allow a slight rise and then place into the fridge for a retard for a day or three. Suggestions would be helpful. TIA!